Pigeon Pie

Ingredients

• three or four pigeons
• pepper
• salt
• a bit of butter
• a bread-and-butter stuffing
• mashed potatoes
• quarter of a pound of butter substitute
• one and one-half teaspoons barley flour

Method

1. 1

   Clean and truss pigeons, rub outside with pepper and salt, inside with butter, fill with stuffing, sew up, butter sides of a tin basin, line with pie paste, lay birds in, cover with butter, salt, pepper, parsley, and flour.

2. 2

   Add water, cover with paste crust, and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 60. The excerpt below is the record exactly as published.

PIGEON PIE Clean and truss three or four pigeons, rub outside with a mixture of pepper and salt; rub inside with a bit of butter, fill with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of butter substitute and put it over them, strew over a large teaspoon of salt and a small teaspoon of pepper, with finely cut pars- ley; dredge one and one-half teaspoons barley flour

Cook this with the app: pantry check, scaling, and the assistant.